Heat a large saute pan over a medium-high heat and add tomatoes, shaking the pan regularly until tomatoes are blistered and start collapsing.

Reduce heat to medium, add olive oil, garlic and chilli to the tomatoes, stirring to combine. Using the back of a wooden spoon, gently squash the tomatoes to create a rustic sauce. Add the prawns, stirring to combine and cook for 2-3 minutes or until opaque.

Add capers reserved cooking water, half the basil and season with salt and pepper, stirring to combine.

Add drained pasta, tossing until well coated.

Divide pasta between four bowls, sprinkle over remaining basil and serve with a wedge of lemon.

For the prawns, combine oil, garlic, juice, salt and pepper together in a medium mixing bowl. Add prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salad, place drained quinoa in a small saucepan with the stock over a medium heat. Cover and cook for about 15 minutes, or until the liquid has evaporated and the quinoa unravels and expands. Remove from heat and allow to cool.

Place red onion and half the lemon juice together in a bowl and leave to stand for 10 minutes.

To cook prawns, heat a non-stick frying pan over a medium heat and cook prawns for 2 minutes or until opaque. Remove from heat and set aside until required.

Place watermelon in a large mixing bowl with red onion, cooked quinoa, cucumber, mint, coriander and parsley, tossing to combine. Place salad in a serving bowl and top with cooked prawns

For the dressing, combine the remaining lemon juice, oil, sumac, salt and pepper together in a screw top jar, shaking until well combined. Drizzle over the salad and serve.

Prawn Dumplings in a Light Red Curry Sauce with Fresh Coriander

Preparation time: 45 minutesCooking time: 30 minutesServes: 8 as a starter and 4 as a main

24 wonton wrappers

8 Spencer Gulf King Prawns (green), peeled with tails on

8 sprigs coriander, to garnish

Filling

500g Spencer Gulf King Prawns (green), peeled and finely chopped

2 spring onions, chopped

1 tbsp chopped chives

¼ tsp finely grated lime zest

½ tsp grated ginger

½ birds eye chilli, deseeded and chopped

½ tsp fish sauce

White pepper

1 egg white

2 tsp cornflour

Red curry sauce

1 tbsp vegetable oil

2 tbsp red curry paste

2 x 400ml tins coconut milk

2 kaffir lime leaves

2 tsp palm sugar

1 tsp fish sauce

2 tbsp lime juice

METHOD

Place the filling ingredients together in a food processor and blend for 2 minutes or until mixture becomes a smooth paste.

Place a heaped teaspoon of filling in the centre of each wonton wrapper. Brush the edges of each wrapper with water, fold in half to create a triangle, enclosing the filling and press firmly to seal. Repeat process until all the filling has been used. Place dumplings on a baking tray lined with baking paper, cover with plastic wrap and refrigerate until required.

For the curry sauce, heat oil in a medium saucepan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes until aromatic. Add coconut milk, kaffir lime leaves and 400ml water. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced by a third. Add sugar, fish sauce and lime juice to season and adjust accordingly. Place peeled green prawns with tails into the broth and cook for 2 minutes or until opaque. Remove from broth and set aside until required.

To cook dumplings, bring a large saucepan of water to the boil and reduce the heat to a simmer. Carefully place dumplings into the water and cook for 3 minutes or until floating. Drain.

Place dumplings in serving bowls and top with a poached prawn. Spoon over red curry sauce and garnish with a sprig of coriander.

2 Lebanese cucumbers, peeled into ribbons, discarding the seeds in the centre

1 tsp dill seeds

1 tsp coriander seeds

1 tsp caster sugar

1 tsp sea salt

½ cup white wine vinegar

3 ice cubes

1 tbsp fresh dill fronds

Method

Line a 21cm x 11cm loaf tin with plastic wrap, allowing 15cm overhang on all sides. Carefully line the base of the tin tightly with peeled prawns, which will become the top of the terrine. Chop the remaining prawns and set aside until required.

For the filling, place juice in a small saucepan and sprinkle over the gelatine. Leave to stand for 10 minutes to sponge (soften). Place saucepan over a very low heat, stirring mixture until gelatine dissolves, making sure mixture does not become too hot and boil.

In a clean mixing bowl, whisk egg white to a medium peak. Add a spoonful to the filling mixture, stirring gently to combine, to help loosen the mixture. Add the remaining egg white and fold gently to combine.

Spoon mixture on top of prawns, in prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate overnight to allow terrine to set.

For the pickled cucumber, combine the dill and coriander seeds, sugar, salt, vinegar and ice cubes together in a non-metallic bowl, stirring until the sugar dissolves. Add the cucumber, mixing to combine. Cover and refrigerate for at least 30 minutes. Drain and garnish with dill.

Halve each prawn lengthways through the tail and place in a non-metallic mixing bowl.

Combine oil, juice, spice mix, garlic and parsley together in a small mixing bowl, whisking until well combined. Pour over the prepared prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salsa, place all the ingredients together in a serving bowl, stirring gently until combined. Set aside until required.

Heat a non-stick frying pan over a medium heat and heat each tortilla for 30 seconds on each side, to soften them. Place on a plate and cover with foil, to keep warm until required.

Cook prawns in the same pan for 1-2 minutes or until opaque.

To assemble tacos, place a spoonful of salsa in the centre of each tortilla, topped with 2-3 prawns and a sprig of coriander.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, prepare the seafood and sauce.

Lay King prawn meat on a baking sheet or tray lined with paper towels. Blot until dry. Season with a little salt and pepper.

Heat 2 or 3 tablespoons of olive oil in a large sauté pan, and set over medium high heat. Sear the prawn meat until lightly golden, about 1-2 minutes per side. Don’t cook them too long, because they will added back to the pan later. Remove and set aside.

Heat 2 more tablespoons of olive oil in a large sauté pan, and set over medium high heat. Scatter in the shallots and garlic and cook until sizzling. Take care not to burn the garlic. Stir in 1/4 teaspoon of salt and 1/4 cup of the wine. Simmer, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Add the tomato paste and stir it around the pan for a minute, coating the shallots.

Pour in the rest of the wine, stock and another 1/4 teaspoon of salt. Bring to a boil, then reduce the heat and let the sauce gently simmer and reduce for about 5 minutes. With the sauce still bubbling, add the seared seafood back to the pan and mix to coat them all with sauce. Stir in the pepper and the tablespoon of bread crumbs. If the sauce seems too thin add a little more bread crumbs. Cook for another 2 minutes, then turn off the heat.

Pour the seafood and sauce over the cooked pasta. Drizzle in the remaining olive oil and mix well. Sprinkle parsley on top and serve immediately.

Split the Spencer Gulf King Prawns in half and remove the intestinal tract—set aside in refrigerator until ready to marinate.

Finely chop all the herbs, ginger, garlic, chilli and lemon zest and mix together with the olive oil, salt and pepper. Smear the marinade on the cut side of the Spencer Gulf King Prawns and place on a baking tray, marinade side up.

At this point, you can either cook them in a pre-heated 250C oven for about 5 minutes or on a preheated barbeque or charcoal kettle barbeque—cook by pressing the Spencer Gulf King Prawns down to caramelise the flesh.

Season with a squeeze of lemon juice, salt and pepper and serve with a lemon wedge, extra virgin olive oil and parsley.